Add Yahoo as a preferred source to see more of our stories on Google. Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Who doesn’t like to tear into a soft, sweet King’s ...

Looking for an easy, satisfying dish to bring to a New Year’s Eve party? Here’s how to make a batch of Sweet Hawaiian Roll Sliders, as made popular on TikTok. Chef Palestrina McCaffrey is the author ...

Heat the oven to 400 degrees. Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large ...

HONOLULU (HawaiiNewsNow) - A long line stretched out of Aloha Tofu Factory in Kalihi to celebrate its anniversary. The company, located on Akepo Lane, celebrated its 75th year in business with 75-cent ...

Whipped tofu ricotta, whipped goat cheese and whipped beans add plush protein oomph to your roasted vegetables and salads. By Tanya Sichynsky Nisha Vora’s heirloom tomato salad with ricotta and chile ...

A blender turns a block of plant-based tofu into a creamy, dreamy, and vegan sauce. Plus, making this swap (along with replacing Parm with nutritional yeast) cuts the saturated fat by more than 80%.

This plant-based meal still packs in 31 grams of protein—thanks, in part, to beans and tofu, which also contain magnesium and iron, minerals that promote healthy blood flow to the brain. Plus, each ...

Honor the multicultural and complex foodways of Hawaiʻi at your next celebration from creamy mac salad to tangy huli huli chicken. Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Wendy's fans in some markets across the country can now make their favorite burger at home. The fast food chain confirmed to USA TODAY on May 5 that their square patties are available in select ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...

The savory-sweet sauce and glaze is your ticket to quick and flavorful weeknight dinners. Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks.